Black Forest Chocolate Cake for Two

Ingredients:

Black Forest Cake

• 1 cup premium flour
• 1 cup granulated sugar
• A pinch of coarse salt
• 1/4 cup buttermilk or kefir
• 0.5 tsp of soda
• 0.5 tsp vanilla extract
• 1 large beaten egg
• 110 g salted butter
• 2 heaping tablespoons of cocoa powder
• Cooking spray

Cherry sauce

• 2 cups frozen cherries
• 1/4 cup granulated sugar
• 2 tbsp. l. cherry liqueur

Whipped cream

• 1 cup chilled heavy cream
• 1/4 cup powdered sugar
• 2 tsp vanilla extract
• 1 bar dark or milk chocolate, to grate over the cake

Preparation:

1. Preheat oven to 350°F (175°C). Line a small quarter-sheet pan (9 x 13 inches) with parchment paper, leaving an overhang on the long sides, then spray with cooking spray, making sure the open sides are well coated.
2. Cake:
   
   Combine flour, granulated sugar, and salt in a large bowl. Stir and set aside. Combine buttermilk, baking soda, vanilla, and egg in a small pitcher. Set aside.
3. In a small saucepan, melt the butter, then add the cocoa powder. Stir until smooth. Add 0.5 cups of water and bring to a boil, then cook for 10-15 seconds. Add the chocolate mixture to the flour and stir until slightly cooled. Add the egg mixture and stir until smooth.
4. Place the dough into the prepared baking sheet and bake until set, about 15 minutes. Set aside to cool completely, about 30 minutes.
5. Cherry sauce:
   
   Combine the cherries, granulated sugar, and cherry liqueur in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the liquid has evaporated and thickened, 6–7 minutes. Remove from heat and set aside to cool to room temperature.
   
   Whipped cream:
   
   Whip the cream, powdered sugar, and vanilla until stiff peaks form, 3–4 minutes. Cover and refrigerate until ready to use.
6. Once the cake has cooled completely, invert it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half to make four equal cakes.
7. Carefully place the first layer on a cake stand or platter. Spread a quarter of the whipped cream on top, then a third of the cherry sauce. Repeat the layers two more times, trying to keep the layers as straight and even as possible. Place the last layer on top and top with the remaining whipped cream. Grate a chocolate bar over the whipped cream. Refrigerate the cake for 20 minutes to allow the whipped cream to set before serving.